Marinate the pork in salt, sugar and egg yolk for 20 minutes. Dust with cornstarch and deep fry. Set aside.

In 1 T. oil, saute the pineapple tidbits and peppers over high heat. Add about 1 T. of pineapple juice, when it evaporates add the Lee Kum Kee sauce and the fried pork, heat through and serve while hot.